Vanilla Bean Almond Milk
Vanilla beans are a delicacy in my opinion. Often referred to as the caviar of spices. It truly is the perfect addition that can take the ordinary to extraordinary.
So today, I’m making almond milk with a twist. You guessed it, vanilla bean almond milk. With just a touch of sweetness, these beautiful specs of black will enrich the nutty and creamy almonds, making it the perfect addition to my morning coffee.
There’s nothing like a good cup of coffee to get the day started, and I’m a huge fan of coffee, maybe on the verge of being an addict. I used to frequent Starbucks and other local coffee shops like Cartel Coffee Lab, Lola Coffee and Lux Coffeebar to name a few. Recently, I’ve taken to making my own coffee at home. Just sugar and cream will not suffice, there has to be something that sets it apart. I think vanilla bean almond milk will do the trick.
One thing I discovered while making almond milk is that after you have squeezed all the liquid out to get the ‘milk’, there is leftover ground up almonds, aka almond meal. If you ask my friends and family, they’ll tell you how much I hate waste. So, I dried up the almond meal and put it away for another day. Now…what to do with the almond meal, any ideas?
- 1 cup raw almonds, soaked in water
- 3.5 cups filtered water
- 1 tablespoon agave nectar (or honey)
- 1 whole vanilla bean
- pinch of sea salt
- Place almonds in a bowl and cover with water. Soak them overnight (for 8-12 hours) in the water.
- Rinse and drain the almonds and place into a blender along with the filtered water.
- Blend on highest speed for a few minutes until the almonds appear to be small grains of sand.
- Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This takes a few minutes to get all the milk out.
- Give your blender a quick rinse and then add the almond milk, agave nectar, vanilla bean caviar and pinch of sea salt . To get the vanilla bean caviar, cut the vanilla bean down the center just below the curled top of the vanilla bean. Slice through the top of the bean, but don't puncture through to the bottom. Slightly pull apart the bean and use a knife to scrape out the caviar.
- Blend on low to combine.
- Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting. I enjoyed this in my morning coffee or you could add it to cereal.